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Pecan and Brown Sugar Crescents

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“Serve with a fruit and cheese plate. Be careful not to use more than the 2 teaspoonfuls of dough called for when making each cookie or the crescents will not be as beautiful. Do not omit the powdered sugar, it makes all the difference in the cookie! From Bon Appetit, March 2000.”
READY IN:
35mins
SERVES:
15
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F
  2. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.
  3. Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
  4. Bake cookies until just firm to touch, about 20 minutes.
  5. Cool on sheet 5 minutes. Transfer to rack; cool.
  6. Sift powdered sugar over.
  7. (Can be made 3 days ahead. Store airtight at room temperature.).

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